Garlic & potato risotto

Having leftover rice (or anything) in the fridge is such a big help when you’re in a hurry. So when you’re cooking make extra quantities of some things. Rice is a good one. But not everything stores well so you have to choose carefully. Any sauce with heavy cream for example will start to smell bad. Broccoli smells bad quick too. But rice, pasta, minced meat stew, githeri, chapos,… are great for storing and will save you time later.

This is another quick one with some leftover rice. Has really good flavour so it doesn’t need meat. Only thing I would add is a side of vegetables and maybe a slice of avocado.

served!

If you don’t have any leftover rice put some in water to start cooking first (about 1 cup). Then peel and cut some potatoes to bite sized pieces, wash and set aside. Then grate 6 cloves of garlic and your’re ready to begin.

6 grated garlic cloves in some oil on medium heatadd the chopped potatoes soon after the garlic starts to sizzle (after a couple of stirs), with 1/2 a teaspoon of black pepper, stir, cover

Grate one carrot, by the time you’re done grating the potatoes will be ready for it

then add the grated carrot, 1 teaspoon of salt and a bit of water, stir, then cover. Keep checking every few minutes and adding water in small amounts until the potatoes cook. Don’t want the potatoes swimming in water so just a bit at a time.when the potatoes are cooked add one chopped tomato, stir

If you were making fresh rice, it will be done by now, so you can add it in

and then add the cooked rice and mix it in. I think what I added was about 2 cups (cooked not raw)Serve with a squeeze of lemon.I added some bacon to his, didn’t think he’d go for the the no meat dinner that day.